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Sausage, Kale and Squash Bread Pudding

Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a little unusual. —Lauren Knoelke, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 3 hours
  • Makes
    12 servings


  • 1 pound bulk spicy pork sausage
  • 1-1/2 cups chopped sweet onion (about 1 medium)
  • 3 garlic cloves, minced
  • 1/2 cup white wine
  • 1 loaf sourdough bread (about 1 pound), lightly toasted and cubed
  • 4 cups chopped fresh kale
  • 3 cups cubed peeled butternut squash
  • 1 cup shredded Gruyere or Swiss cheese
  • 1 cup chicken broth
  • 4 large eggs
  • 1/2 cup heavy whipping cream
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper


  • In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes. Remove with a slotted spoon; drain on paper towels.
  • In same skillet, cook and stir onion over medium-low heat until just softened, 2-3 minutes. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Cook until liquid is almost evaporated, 2-4 minutes. Transfer to a large bowl. Add sausage, bread, kale, squash, cheese and broth; toss to combine.
  • In another bowl, whisk eggs, cream, thyme, salt and pepper until blended. Pour over bread mixture; toss to coat. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 3-4 hours or until squash is tender. Serve warm.
Nutrition Facts
3/4 cup: 330 calories, 17g fat (7g saturated fat), 104mg cholesterol, 831mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 14g protein.

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